There is tradition in the middle of the miscellaneous
Rough in the middle of the exquisite
Food culture in Beijing
Eclectic and prolific
It works
"Famous food collection from all over the world" to describe
Today, The Cultural Tourism Jun introduces you
Originated from Shaanxi
Famous "lamb steamed buns" in Beijing
Lamb steamed buns have not landed in Beijing for a long time, but they are very famous.
In October 1954, a restaurant was opened in Xinjiekou, Beijing, called "Xi'an Canteen", which was later renamed "Old Xi'an Restaurant" after several renovations and expansions.
So why open a Shaanxi-style restaurant in Beijing? This is one of the characteristics of Beijing's diet - "the collection of famous foods from all over the world".
As a capital of a country, the city is inhabited by people from all over the world. Among them, many people, from Yan'an, Shaanxi, are either Shaanxi people, or have been rooted in Shaanxi for many years and count half of the Shaanxi people, without lamb steamed buns, which may not be easy to handle.
According to anecdotal legend, after the founding of New China, with the support of the proposals of Xi Zhongxun, Wang Feng and others, Xi'an transferred more than 20 technical personnel from 7 old brands such as LaoSun Family, Tongshengxiang and Hou Dexiang to Beijing, opened the "Xi'an Canteen" at Xinjiekou, and moved Xi'an's beef and mutton steamed buns to the capital.
One day in October 1956, Chairman Mao suddenly appeared at the "Xi'an Canteen" at Xinjiekou and ate a lamb steamed bun with his entourage. This time, everyone ate 11 yuan 5 cents 8 cents. When I paid the bill, everyone put together half a day's money, not enough. Someone sent it the next day.
Later, beef and mutton steamed buns were also used as a state banquet, and leaders of many countries were entertained.
So, how is a bowl of tempting lamb steamed buns made?
First of all, let's get to know the "bun". This "steamed bun", also known as ravioli, evolved from the Arabic pronunciation of "food" "Turm".
This kind of bun is actually baked to be precise, paying attention to the diamond circle, tiger skin back, chrysanthemum heart, into the soup sweet cotton, boiled over high heat but not scattered, and the blocks are not sticky to each other.
To achieve this effect, we must start with the noodles and make all preparations.
First of all, this is not a noodle cake, as the saying goes, "dead noodle cake". There is no yeast in the "dead dough cake", inside the dough, no bubbles are produced, the structure of the flour is compact, the dough is strong, the toughness is strong, the pull is large, and the soup is not easy to be completely immersed, so it can perfectly play the protagonist of the lamb steamed bun.
Secondly, it is necessary to grasp the temperature of the water and the surface. To make this kind of bun to use water and noodles above 70 ° C, the protein in the flour is solidified by heat, and the water is decomposed, the gluten is destroyed, the starch absorbs a large amount of water and expands into a paste, decomposing monosaccharides and disaccharides. So this kind of bun is smooth to eat, with a faint sweetness.
In the end, the kneading is amazing, and the firepower assists.
The dough of the wontons is kneaded to a smooth and tough state, and rolled into small round cakes. After the cake is turned into the hot hammer twice, it is changed to medium heat, and then changed to the text fire; after six turns, the bread is light, the elasticity is pressed, the left palm is flat, the right hand scratches the cake noodles, and the left palm is itchy.
Bake until nine minutes cooked, if fully cooked, it will be soft and sticky after cooking, affecting the taste and appearance.
At this point, you should already have a yellowish bun in your hand, a slightly crispy skin, and a soft heart, and now it is up to you to complete the important part of lamb steamed bun - breaking the bun.
You have to take out your heart to live a life to eat authentic and delicious steamed buns.
Someone summed it up: cook the steamed bun for five minutes, break the steamed bun for two hours.
It is said that this bun has four words: break, tear, pinch, shake. First break the steamed bun into four pieces, then tear each piece into thin slices, and then use the fingernails to cut them into soybean-sized particles, and finally shake them to save the adhesion between the particles. Each of these buns will have jagged edges, easy to hang soup, and soup will become an intimate state in which you have me and I have you.
The master of cooking steamed buns in the steamed bun shop, seeing the small and neat buns, knew that the connoisseur had arrived, and the cooking of the buns was also particularly powerful to meet zhiyin at the end of the world.
Lamb steamed buns, what to take? Naturally, there must be a good pot of soup.
Steamed buns pay attention to the soup clear meat rotten, so when cooking soup, bone broth and broth are boiled separately. The meat is marinated for 20 hours, then cooked for another 8 to 12 hours. The steamed bun restaurant in Xi'an, Shaanxi, is often a large pot of 1 meter caliber, and some sellers sell a pot of soup a day, and the soup is at the bottom even if it is off work.
The soup and steamed buns are in place, and they have to be able to eat.
There are four ways to eat lamb steamed buns:
The first is "dry bubbles", the cooked steamed buns and soup are combined, and after eating, there is no soup, no steamed buns, and no meat in the bowl.
The second is "mouth soup", that is, less soup, after eating, there is a mouthful of soup left in the bowl.
The third is the "water siege of the city", that is, the soup is steamed, the soup is scattered, the fragrance is smooth.
The fourth is "single walking", do not break the steamed buns, the soup list, soaking but not boiling, guests eat their own steamed bun soup.
No matter what kind of eating method, you have to eat it tightly on the periphery, and there is a saying called "cannibalism". Turn the edge of the bowl, take the sugar garlic and hot sauce, and eat the steamed bun like a silkworm baby to keep the delicious taste alive.
In this way, it is the perfect experience of lamb steamed buns.
Today's "Eat in Beijing"
That's it
See you in the next issue
Content Source:
"Old Beijing Narrative Food And Famous Food"
Image Source:
Visual China
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